| • |
1 1/2 cups heavy cream |
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1/2 cup milk |
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8 oz. bittersweet chocolate, chopped fine |
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2 tbsp. butter |
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1 cup The Perfect Purée Tamarind, thawed |
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| Method: |
| 1. |
Combine cream and milk in a 2-quart saucepot and bring to a boil. |
| 2. |
Remove saucepot from stove and add chocolate. Stir until chocolate is fully melted. |
| 3. |
Pour chocolate into a stainless steel bowl and stir in butter until fully blended. |
| 4. |
Place plastic wrap directly on top of the chocolate to prevent a skin from forming. |
| 5. |
Refrigerate until cooled, and then stir in Tamarind puree. |
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| Serving Suggestion: |
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The tamarind gives this soft ganache an intriguing sour and earthy flavor. It can be used for dipping chunks of sweet fruit, cookies, as a filling for cakes or in any application where a soft chocolate Ganache is used. |
